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My review
Butternut Squash Enchiladas
Elizabeth
"My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)"
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Ingredients
1 h 30 m servings 370 calsOriginal recipe yields 4 servings (4 enchiladas)
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
- Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
- Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 370 calories; 18 g fat; 46.2 g carbohydrates; 10.4 g protein; 22 mg cholesterol; 429 mg sodium. Full nutrition
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Reviews
Read all reviews 5266 Ratings
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Most helpful positive review
1/12/2010
What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to u...
Most helpful critical review
10/8/2010
Not very impressed. BLAND to say the least. Not enough texture, couldn't taste the sun dried tomatoes at all and cheeses added nothing. IF I made this again I would add more garlic, a couple pe...
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Newest
1/12/2010
What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to u...
12/29/2010
This recipe sounded like a good idea, but after making it I have to say it was surprisingly delicious. Unfortunately the local grocer didn't have butternut squash in stock so I used a whole orga...
1/19/2010
This is a delicious combination of flavors. The goat cheese and butternut squash complement each other beautifully. Stacked enchiladas are typical of New Mexican style, except the tortillas are ...
1/19/2011
Made this for my vegetarian son between college classes and his jobs. He loved it. Will be making again soon for the whole family.
2/28/2011
I was skeptical when I read the recipe but I had tons of squash I needed to use. THIS WAS SOOOOOOOOOOO good. I cannot even tell you how good this is
10/8/2010
Not very impressed. BLAND to say the least. Not enough texture, couldn't taste the sun dried tomatoes at all and cheeses added nothing. IF I made this again I would add more garlic, a couple pe...